This vibrant, refreshing pasta salad is a flavorful addition to your picnics, barbeques, and summer gatherings!
Ingredients
- 4 cups pasta, cooked, cooled, and drained
- 4 oz. Maytag Blue Cheese crumbles
- 1/2 cup Pomodoraccio Sun Semi-Dried Tomatoes, chopped
- 3/4 cup olives, chopped
- 1/4 cup red onion, chopped
- 3 oz. Berkshire Coppa Americano, chopped
- 1/4 cup fresh basil, finely chopped
- 1/3 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
Directions
In a large bowl, combine pasta, Maytag Blue Cheese, sun semi-dried tomatoes, olives, red onion, Genoa salami, and basil.
In a separate bowl, whisk together white wine vinegar, extra virgin olive oil, lemon juice, Dijon mustard, garlic powder, dried oregano, salt, and pepper.
Pour the freshly made Italian dressing over the dry ingredients and mix until well combined. Chill for 30 minutes before serving.
